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Intro to Canning WEB 12 - Heinz Vinegar

Intro to Canning2 Recipes using this method arebest for intermediate andadvanced canners. Pressure Canner Ball Glass PreservingJars with Lids and BandsMethod for preservingmeats, Poultry,vegetables, chili,fish and other low-acid will need: PressureCanningYou will need: Ball 21-Quart WaterbathCanner with Canning rackOR equally large stockpotwith Ball Canning Rack Ball Glass Preserving Jarswith Lids and BandsRecipes using this method aregreat for forpreservingtomatoes, salsa,jellies, jams, fruits(whole, sauces,chutneys, pie filling, etc.) andother high-acid foods. WaterbathCanningBefore getting started, let us help answer some of your basic is Canning ? Canning is really one step beyond cooking. It is a method that applies heat to food in a closed glass home Canning jar to stop the natural spoilage that would otherwise take place, and removes air from the jar to create a seal. There are two home Canning methods Waterbath Canning and Pressure Canning . The type of food you want to preserve will determine which method you will use for safe andgreat tasting results.

5 For successful canning youneed to leave the right amount of space between the food and the rim of the jar. This space is called “headspace”. This diagram shows

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Transcription of Intro to Canning WEB 12 - Heinz Vinegar

1 Intro to Canning2 Recipes using this method arebest for intermediate andadvanced canners. Pressure Canner Ball Glass PreservingJars with Lids and BandsMethod for preservingmeats, Poultry,vegetables, chili,fish and other low-acid will need: PressureCanningYou will need: Ball 21-Quart WaterbathCanner with Canning rackOR equally large stockpotwith Ball Canning Rack Ball Glass Preserving Jarswith Lids and BandsRecipes using this method aregreat for forpreservingtomatoes, salsa,jellies, jams, fruits(whole, sauces,chutneys, pie filling, etc.) andother high-acid foods. WaterbathCanningBefore getting started, let us help answer some of your basic is Canning ? Canning is really one step beyond cooking. It is a method that applies heat to food in a closed glass home Canning jar to stop the natural spoilage that would otherwise take place, and removes air from the jar to create a seal. There are two home Canning methods Waterbath Canning and Pressure Canning . The type of food you want to preserve will determine which method you will use for safe andgreat tasting results.

2 We will walk you through the 3 simple steps for Waterbath Canning , which is the best place to start for beginners. It s as easy as boiling water!Click here for more information on Pressure Canning . How do I know which method to use? You will need: Sauce pan Measuring spoons Measuring cups Cutting boardKitchen knives LadleLarge spoon Non-metallic spatulaDish rags Fresh produce and other quality ingredients specific to your recipe3 all your Canning GearWash Jars, lids and bands in hot, soapy water. Rinse Jars Warm until ready to use, in order to minimize risk of breakage when filling with hot food. You can heat them in a pot of simmering water, or in a heated dishwasher. 1bFill Canner half full with enough water to cover jars with at least 1 inch of water and heat to a simmer. Place lid on canner. Keep rack to the side until ready to Ball 21-Quart Waterbath Canner with a Canning rack, or forsmall batches, a Ball Canning Discovery Kit When preserving tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces,chutneys, pie fillings, etc.)

3 And other high-acid foods Ball or Kerr Glass Preserving Jars with Lids and Bands Common kitchen utensilsWhen using the Ball Canning Discovery Kit you will need a stock pot thatis at least 7 1/2 inches tall and 9 1/2 inches in diameter *Foods like meat, poultry, vegetables, chili and fish are low-acid foods. They must be processed using the PressureCanning method and cannot be safely preserved using the Waterbath Canning method outlined here. For moreinformation on Pressure Canning , visit RecipeSelect your recipe and read the directions thoroughly. This is not the timeto experiment. Even a slight change can throw off the balance of a recipe,turning bliss to blah. Prepare Recipe of your choice from hundreds of homecanning recipes available: Ball Blue Book Guide to Preserving Ball Fiesta Salsa Mix, Ball Pickle Mixes or Ball RealFruit Pectins And for smaller batches, Ball Canning Discovery Kit 2a4 QUICKTIP:For the simplest recipes, useBall Food Products (recipesincluded with the package): Pickle Mixes special spiceblends for crunchier pickles.

4 Available in Bread & Butter andKosher Dill varieties Fiesta Salsa Mix add tomatoesand make it mild, medium or hot. RealFruit Pectins for makinghomemade jams and in Classic, Liquid,Low or No-Sugar Needed andInstant No-Cook varieties5 For successful Canning youneed to leavethe right amount of space between the foodand the rim of the jar. This space is called headspace . This diagram showsyou how to measurethis space. Alwaysmeasure from the topof the jar rim down tothe top of the food. 1"1 2"1 4"Other ToolsSoldSeparately: Collapsible Funnel designed for convenient drawer storage Secure-Grip Jar Lifter spring hinge to lift jars with confidence and minimal effort Dissolvable Labels water dissolvable in 30 seconds QUICKTIP:Let the Ball Utensil Set forPreserving help you! Jar Funnel fills jar without a mess Jar Lifter & Lid Lifter safely remove jars and lids from hot water Bubble Remover & Headspace Tool release air bubbles and measure headspace Fill Each Jar with preparedfood.

5 Follow Canning recipe forcorrect fill-level. Each jar needsspace between the food andthe rim (headspace) to allowfor food expansion. 2bRemove Air Bubblesby sliding a small non-metallicspatula inside the jar, gentlypressing food against theopposite side of the jar. Airbubbles inside the jar canimpact Canning effectiveness. 2cWipe any food fromthe rims of the new lid onthe jar, then twist onthe band until fingertip tight .Ensure bands are NOT over-tight air inside the jars must be ableto escape during Canning . 2d63 PreserveYour Filled Jars into Canning rack,then lower into simmering water, ensuringjars are covered by 1 inch of water. Cover with lid and heat to a steady jars for the time specified in recipe,adjusting for altitude (see chart on right). 3aTurn O Heat and let jars stand in water for 5 jars from water and cool upright on wire rack or towelon countertop for 12 hours. 3bIt s as easy as boiling water. Simply follow the steps below* and youhave fresh preserved food to enjoy : After removing jars from thecanning rack, do not re-tighten orover tighten bands that may havecome loose during Canning , so as notto interfere with the sealing process.

6 *Remember, when preserving foods like meat, poultry, vegetables, chili, fish and other low-acid foods, they mustbe processed using the Pressure Canning method and cannot be safely preserved using the Waterbath Canningmethod outlined here. For more information on Pressure Canning , visit TimeAltitude Feet P 1,001 - 3,000 5 minutes 3,001 - 6,000 10 minutes 6,001 - 8,000 15 minutes8,001 - 10,000 20 minutesAltitude affects Canning recipes, just like itdoes when you bake. Recipes are writtenfor altitudes up to 1,000 feet above sealevel. Be sure to check the chart below foradjustments for your altitude. 7 Congratulations!You Just CannedPress on center of cooled lid. If jar is sealed, the lid will NOTflex up or sealed jars in pantry for up to 1 year. Jars may be storedwithout bands, or you may clean underside of bands to ensureno moisture is trapped during your homemade food or give as a : If the lid flexes, the jardid not seal properly. You may refrigerate for immediate use.

7 Or for directions on how to safely re-processthe jar, see or the Ball Blue Book guide for detailed instructions. Need help from one of our experts?Email or Call Us! 2012 Hearthmark, LLC dba Jarden Home Brands. All Rights Reserved. Distributed by Hearthmark, LLC dba Jarden Home Brands, Daleville, IN 47334. Hearthmark, LLC is a subsidiary of Jarden Corporation (NYSE: JAH). , Ball and Ball Blue Book , TMs Ball Corporation, used under license. All other trademarks used herein are the property of their respective owners.


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